How to Cook Dilis Potato Croquettes
Dilis potato croquettes are crispy golden bites made from mashed potatoes and savory anchovies, offering a comforting Filipino twist on a classic croquette with deep, umami-rich flavor.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: Filipino
Keyword: anchovy recipe, dilis potato croquettes, potato recipe
Servings: 8 servings
Calories: 245kcal
Author: Manny
- 1/2 kilo flesh dilis anchovies, deboned
- 1 and 1/2 slices white bread diced
- 2 cup potato boiled and mashed
- 1/8 tsp. garlic finely chopped
- 1 Tbsp. parsley minced
- 1 Tbsp. onions finely chopped
- 1/2 cup carrots chopped
- 1/2 to 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground cumin
- 1/8 tsp. ground turmeric
- 1/2 cup all purpose flour
- oil for frying
How to cook Dilis Potato Croquettes
Finely chop dilis or grind in a food grinder.
Transfer to a bowl and combine with the rest of the ingredients (boiled mashed potatoes, diced white bread, garlic, parsely, chopped onion, chopped carrots, salt, ground cumin, ground turmaric) except oil and flour.
Mix thoroughly. Cover and refrigerate for 30 minutes.
Shape one tablespoonful of mixture into balls and roll in flour.
Deep-fry in hot oil until golden brown. Drain on paper towels.
Serve hot with catsup or mayonnaise and hot sauce. Serves 8.
Cooking Tips:
Master the Moisture Balance
To ensure your croquettes hold their shape during frying, make sure your boiled potatoes are well-drained and the added bread is dry enough to absorb excess liquid. If the mixture still feels too wet or sticky after mixing, you can add a little more diced bread or a tablespoon of flour to help bind the ingredients together tightly. Chilling the formed balls for an extra ten minutes before rolling them in flour also helps firm up the starches, preventing them from falling apart in the hot oil.
Perfect Frying Temperature
Deep-frying requires the oil to be moderately hot, around 350°F to 375°F, to ensure a crispy golden crust without absorbing too much grease. If the oil is not hot enough, the croquettes will act like sponges and soak up the fat, resulting in a soggy and unappetizing oily mess. Conversely, if the oil is smoking hot, the breading will burn instantly while the inside remains cold, so always test with a small piece of bread or potato first.
Finely Grind the Dilis
Since anchovies have tiny bones and a distinct texture, it is crucial to grind or chop them as finely as possible to blend seamlessly with the mashed potatoes. A coarse chop might leave behind noticeable chunks that can be unpleasant to chew and may overpower the delicate balance of flavors in the dish. Using a food processor ensures a smooth paste that distributes the rich, salty umami flavor of the fish evenly in every single bite. 